This recipe is an easy oven-baked method for the absolute crispiest Brussels sprouts. It becomes a simple and flavorful vegetable side dish that everyone will quickly devour. The outside is golden brown, caramelized and crispy and the inside is perfectly tender. With a couple simple tricks, you too can achieve easy crispy maple roasted Brussels sprouts!
These easy maple roasted Brussels sprouts are my go-to vegetable side dish during the holiday season. I used to have lukewarm feelings about Brussels sprouts unless I ordered them at restaurants. But once I learned how to properly season and cook them, it changed everything for me. So, although roasted Brussels sprouts may not seem like a big deal, I'm sharing this recipe because it is obsession-worthy! Promise!
The salty/slightly sweet combination is what makes them so good. Plus, when the maple syrup caramelizes on the outside it might as well be candy. I'm telling you! Brussels sprouts are naturally a "meatier" vegetable with a tender inside that is so satisfying. When you combine that with a salty and uber-crispy outside it is pure heaven.
All You Need Are:
- Brussels sprouts
- olive oil
- arrowroot starch/flour (my secret ingredient - this is what makes them extra crispy)
- maple syrup (just a little)
- salt & pepper
You can also season with a little garlic powder and garnish with flaky sea salt.
Tips for Super Crispy Brussels Sprouts
If you've ever had overcooked and under-seasoned Brussels sprouts you probably felt they were bitter and/or unappealing. Here's how to achieve restaurant-style Brussels sprouts that are crispy and caramelized on the outside and perfectly tender on the inside:
- Use a high oven temperature. I go with 450 degrees Fahrenheit for Brussels sprouts that crisp up but don't burn.
- Dry your Brussels sprouts thoroughly after washing them so they don't get soggy.
- Put the Brussels sprouts directly on a lightly greased baking sheet. I simply brush a tablespoon of olive oil on the sheet before adding them. Do not use parchment paper.
- Use a good amount of olive oil and make sure the Brussels sprouts are fully coated.
- Use arrowroot starch to make them extra crispy. This helps sop up any moisture that would otherwise make them soggy. nd because it resembles a flour it creates a thin crust around some of the Brussels sprouts.
- Use maple syrup. The maple syrup not only adds a subtle sweetness, but it also helps the sprouts get caramelized on the outside which enhances the crispiness factor.
- Let them cool for a couple minutes before enjoying. While they cool they crisp up even more. I find they are best when enjoyed straight off the sheet pan! Leftovers are okay but for best results consume right after baking.
With these seven easy tips, you can master this tasty vegetable side dish. My kids even go for it!
UPDATED: Adding a bonus tip here from my cast iron roasted Brussels sprouts recipe: If you have the time, cook them on the stovetop first before putting in the oven!
These Brussels sprouts will be your new go-to nutritious vegetable side dish. They are easy enough for a busy weeknight but special enough for your holiday table!
I cannot wait for you to give these crispy Brussels sprouts a try! Let's get roasting!
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Crispy Maple Roasted Brussels Sprouts
- Total Time: 25
- Yield: 4 1x
- Diet: Vegan
Description
This recipe is an easy oven-baked method for the absolute crispiest Brussels sprouts. It becomes a simple and flavorful vegetable side dish that everyone will quickly devour. The outside is golden brown, caramelized and crispy and the inside is perfectly tender. With a couple simple tricks, you too can achieve easy crispy maple roasted Brussels sprouts!
Ingredients
- 1 pound Brussels sporuts, trimmed and halved
- ¼ cup extra virgin olive oil (+ 1 tablespoon for coating the pan)
- 1 tablespoon arrowroot starch (my secret ingredient - this is what makes it extra crispy)
- 1 teaspoon pure maple syrup or organic pure maple sugar
- ¾ teaspoon fine salt
- ⅛ teaspoon ground black pepper
- Garnish: Flaky sea salt
Instructions
- Preheat oven to 450 degrees and brush a half-sheet rimmed baking pan with one tablespoon of extra virgin olive oil.
- Add the prepared Brussels sprouts to the sheet pan and toss with ¼ cup of extra virgin olive oil, arrowroot starch, maple syrup, salt and pepper. Mix well until evenly coated and no white arrowroot starch remains visible.
- Arrange in a single layer on the bare, olive oil-greased half baking sheet. Keep Brussels sprouts from touching (otherwise use a second pan so they do not steam). Roast for 10 minutes. For even browning, flip each individual sprout and remove any fallen outer leaves that are almost burnt. Set aside the crispy outer leaves. Roast the Brussels sprouts another 3-5 minutes watching closely at the end to avoid burning. Garnish with flaky sea salt. Serve immediately.
Notes
See the post above for my tips on achieving super crispy Brussels sprouts!
- Prep Time: 10
- Cook Time: 15
- Category: Side Dish
- Method: oven-baked
- Cuisine: American
Erin says
These are so delicious and simple to make!
Elaine Gordon says
Thank you so much, Erin! I'm so happy to hear you enjoyed them and that they were easy to make! Best, Elaine